Wu Jian is well-known in the Changsha cake industry, and the store was once located in Chaozong Imperial Garden, and later moved to near Fisherman's Wharf. Although the variety of cakes is not as rich as that of BonBon, most of them are developed by the owner himself, which can give people a certain surprise.

The quality of the raw materials has a great impact on the cake, with cream, chocolate and fruit being the most important. Cream is divided into animal butter and vegetable butter, the former is also known as light cream, which is milk extract and has a mellow milky flavor; The latter has nothing to do with dairy products and is processed from vegetable oils, etc., and is very sweet and greasy. Whether in terms of health or taste, animal butter is better than vegetable butter, and the price is several times higher, and many low-end cake shops mainly use vegetable cream. Since its opening, it has been made of Meiji whipping cream from Japan, which has a rich milky aroma and a light and smooth taste, with a natural milky flavor.

The quality of chocolate is also different, no restriction on the choice of Valrhona chocolate, high quality, rich variety, white peach Count is the best representative. Its mousse body is made of Valrhona Baiqiao and Earl Grey black tea, and the filling is 1/2 white peach plus raspberry curry and almond cake, and the surface is frosted with Valrhona Baiqiao. The taste of the cake is not dominant, and the addition of Bai Qiao makes it less smooth, but the freshness of the white peach reveals the faint sweetness and sourness of raspberries, and the strong tea aroma of Earl Grey Mousse is also quite charming.

The matcha powder is also made of particular materials, and the unconstrained selection of materials comes from Isuzu of Maruka Koyamaen. Maruhisa Koyamaen is one of the most famous tea suppliers in Uji, Japan, and Isuzu is its high-quality product, which is higher than that of brands such as Wakatake, Aoran, etc., which are often used in domestic cake shops, and the powder is quite fine. From top to bottom, the matcha mousse is divided into Hokkaido honey beans, red bean paste, Japanese yuzu and almond cake, and the bitterness of matcha is neutralized by the slight sweetness of honey beans and red bean paste, but the aroma of tea is not masked. Although the almond cake has a mediocre taste, such a product is rare in Changsha, where matcha cakes are generally not of high standard.

The atmosphere of the store is relaxed, and the large floor-to-ceiling glass makes the store well-lit, suitable for two or three friends to spend an afternoon happily.